Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Raspberry Limeade

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This is a refreshing version of a drive-thru classic! With a light flavor and a boost of vitamin C, this is a great option for a summer afternoon sipper!


Raspberry Limeade
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Servings
6 8 ounce servings
Servings
6 8 ounce servings
Raspberry Limeade
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Servings
6 8 ounce servings
Servings
6 8 ounce servings
Ingredients
Servings: 8 ounce servings
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Instructions
  1. Clean your preparation area, and rinse fresh herbs and fruits before cutting.
  2. In a pitcher mix water and raspberry gelatin mix until combined. Add in lime juice, agave syrup, and raspberries.
  3. Place in the refrigerator for at least 2 hours or until cold.
  4. Serve over ice with some raspberries from the pitcher. Add lime slices as garnish if desired.
Recipe Notes

Vitamin C = 9.32 mg or 10.3%

Lemon Berry Almond Cake

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Looking for a summer treat that is oh so BERRY sweet? Our Lemon Berry Almond Cake combines a light lemony cake topped with fresh Texas berries!


Lemon Berry Almond Cake
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Servings
12 servings
Servings
12 servings
Lemon Berry Almond Cake
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Servings
12 servings
Servings
12 servings
Ingredients
Cake
Topping
Servings: servings
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Instructions
  1. Wash your hands and clean your cooking area. Pre-heat oven to 350 degrees Fahrenheit
  2. In a large mixing bowl, combine the cake mix, lemon pudding, yogurt, egg whites, and water. Mix contents together for 3-5 minutes until well blended.
  3. Spray a 9x11 baking pan using a non-stick cooking spray.
  4. Pour cake batter into the cake pan and bake for 35-40 minutes.
  5. To begin the topping, place the vanilla pudding and milk in a medium mixing bowl and combine. Once mixed, fold in the thawed whipped topping.
  6. Once the cake is done and cooled, add cake topping. Finally, top the cake with almonds and berries. Serve and enjoy!
Recipe Notes

Raspberry Lemon Overnight Oats

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Let’s overnight it with our overnight oats! These recipes are a great way to satisfy your sweet tooth and start your day with a meal that includes heart-healthy ingredients.


Raspberry Lemon Overnight Oats
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Servings
1 1 cup serving
Servings
1 1 cup serving
Raspberry Lemon Overnight Oats
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Servings
1 1 cup serving
Servings
1 1 cup serving
Ingredients
Servings: 1 cup serving
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Instructions
  1. In a mason jar or tight seal container, place the rolled oats and almond milk. Stir together.
  2. Continue to add ingredients (raspberries, lemon zest, chia seeds, Greek yogurt, sweetener) and stir after adding each for even distribution.
  3. Once all the ingredients are mix, place in the refrigerator overnight or for 6-8 hours.
  4. Serve and enjoy! *Overnight Oats are best when eaten within 3 days*
Recipe Notes

Strawberry Pecan Salad

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Bored with your normal salad routine? Throw some color into this mix this week with this recipe from Logan B! 


Strawberry Pecan Salad
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Rating: 5
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Servings
6 1 cup
Servings
6 1 cup
Strawberry Pecan Salad
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Rating: 5
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Servings
6 1 cup
Servings
6 1 cup
Ingredients
Salad
Candied Pecans - Optional
Raspberry Vinaigrette
Servings: 1 cup
Units:
Instructions
Salad
  1. Wash and dry spinach leaves and spring mixed greens. In a large bowl layer 1/2 the spinach, greens, red onion, strawberries, grapes, and pecans and repeat to create the top layer. Finish salad by playing the oranges on top. Drizzle Dressing over top of salad before serving.
Candied Pecans
  1. Preheat oven to 350 degrees F. Combine brown sugar and orange juice. Add pecan halves, stirring to coat. Spread in a lightly greased cookie sheet. Bake for 12 minutes or until nuts are browned and syrup is bubbly, stirring once. Pour out onto a lightly greased baking sheet, separating into single nuts. Cool on a wire rack. *Addition of candied pecans will change nutrition information
Raspberry Vinaigrette
  1. In a blender, combine all ingredients and blend until well combined. Pour in a jar and refrigerate until chilled. *yields 6 - 1/2 cup servings.
Recipe Notes

*Nutrition label includes salad and 1 (1/2) cup serving of raspberry vinaigrette recipe. Addition of more dressing or candied pecans will change nutrition information.

Yogurt and Granola Cups

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Looking for a snack or breakfast the kids will love? Try our Yogurt and Granola cups that balance kid’s favorites with the fuel they need!

Yogurt and granola cups, a recipe by Dinner Tonight.
Yogurt and Granola Cups
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Servings
12
Servings
12
Yogurt and granola cups, a recipe by Dinner Tonight.
Yogurt and Granola Cups
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Servings
12
Servings
12
Ingredients
Servings:
Units:
Instructions
  1. Clean your hands and your preparation area.
  2. In a microwave safe bowl, microwave ¼ cup honey and ½ cup almond butter for 15 seconds. Stir and return to microwave for another 15 seconds. Remove from microwave and stir. Use caution as honey and almond butter can get hot quickly.
  3. To honey/almond butter mixture, stir in 2 teaspoons of vanilla. Add in 2 cups rolled oats and 2 cups of crisp rice cereal and stir until coated. Set aside.
  4. Place 12 paper muffin liners in a 12 cup muffin tin.
  5. Divide oat mixture among 12 muffin cups and gently press. Refrigerate for 2 – 4 hours until firm. Remove granola cup from muffin tin and store in airtight container in the refrigerator for 3 – 4 days.
  6. When ready to serve, top each granola cup with ¼ cup nonfat vanilla Greek yogurt and ¼ cup berries.
Recipe Notes

Nutrition Label

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